April 22nd, 2010 Jamie
Stir fry is fantastic for several reasons:
1. It is served over rice, which makes it filling and cheap!
2. You can pretty much cook it in one pan–minimal clean up!
3. It is delicious.
4. It is FAST. And
5. It is really hard to mess it up.
This honey-glazed chicken stir fry (adapted from here) is one of my favorite new recipes–it is quick (takes about 20 minutes for me) and tasty. Plus it is a good way to trick yourself into eating tons of vegetables!
Ingredients - Sauce
3 T vinegar
3 T orange juice
1 T soy sauce
3 T honey
2 t cornstarch
Ingredients - Stir Fry
2 T oil
1 bag (about 4 cups) frozen stir fry veggies (less than $2 at Walmart, guys)
2 boneless, skinless chicken breasts
1. Combine sauce ingredients in a bowl. Set aside. (If you’re cooking old-school 20 minute rice, go ahead and get that started, too.)
2. Cut (raw) chicken into small cubes. Set aside.
3. Heat oil in a wok (frying pans work, too) on medium-high. Stir fry for 3-4 minutes. Remove veggies from wok.
4. Add chicken cubes to wok. Stir fry for 3-4 minutes until cooked through (no pink!). Push chicken away from the center of the wok.
5. Add sauce to the center of the wok. Stir until thick and bubbly. (This won’t take long, so watch carefully!)
6. Return veggies to wok, and stir chicken and veggies in sauce until heated through and well coated with sauce.
7. Serve over rice, and enjoy!
Makes 2 servings for normal people, or 1 for college boys.
Tip: Using pre-cooked chicken saves you a step (but it does cost a bit more). You can just push the veggies to the side, let the sauce bubble, and then pour in the chicken and mix it all together.
p.s. I’m looking for more easy recipes to try and share–email me at jamie(at)survivingcollegelife(dot)com to share yours!
Entry Filed under: food & recipes